This is a recipe that I made with my mom few months back, but it still is one of my favorites. Served with plain, unsalted this dish has a sour broth that is easily one of the Filipino favorites.
Sinigang is a Filipino soup that is both sour and savory and is composed mostly of vegetables and meat or fish. It is similar to most South East Asian sour soups, related to Malay dish called Siniggang. There are many variants of sinigang and it differs in technique or taste depending on the region where it came from. The element to make sinigang sour can always be different but the most traditional is tamarind.
Last January, there was a send-off pot luck lunch at work. I had a slight dilemma of what to bring because the person we’re giving this send off to is mostly pescatarian.
Then I remembered my mom’s sinigang na salmon belly sa miso. Her sinigang I tell you is EPIC. The soup is amazing- amount of saltiness and sourness and it always brings me to the days when we will sit down together for dinner over a pot of sinigang. What is even better, it is so easy to make.
Mom helped me and taught me a few tips. While at it, we were able to share stories and also know where her heart is with what she was going through in her sickness. As golden as the sinigang broth we were making, I have come to appreciate, understand and learn from her strength and faith in the.
I love you mom, I still will never forget this sinigang day.
This dish is a collaboration between myself and my mom 🙂 Hope you enjoy— please eat with rice and you may season the fish with more fish sauce while eating.
Sinigang na Salmon sa Miso
Prep time: 10 minutes
Cooking time: 20 minutes
- 500 g to 1 kg Norweigan Salmon belly (or you can opt to use salmon steaks but Salmon belly I promise works wonders)
- 1 onion, roughly sliced
- 1 tomato, roughly sliced
- 1 tbsp of vegetable oil (please avoid olive oil, coconut oil or any oil that has a distinct taste)
- 1 cup of mustard greens
- 1 eggplant sliced thinly
- 1 or 2 pieces of okra sliced into half
- 1/4 cup of white miso paste
- 1 packet of Tamarind Siningang Mix (if you want to make siningang from scratch and tamarind is readily available, just let me know and I can share. But we were in a hurry during this time). If none of these ingredients are available, you may use other sour fruits to make the broth. It is still best to use Tamarind for this recipe.
- About 3-5 cups of water.
- One long chili pepper/finger chili sliced into half (siling haba or thai green chili. If not available use any mild chili)
- Fish sauce to taste
- In a pot, heat the vegetable oil and lightly saute the onions until slightly translucent and then add the tomatoes and okra and eggplants.
- Add 3-5 cups of water and tamarind sinigang mix (or sour component) and mix until well incorpated and bring to a boil.
- Add the salmon and simmer in for 10-15 minutes or until salmon is cooked.
- Mix in the miso paste and season the broth with fish sauce according to taste. We are looking for a strong sour with a slightly salty tasting broth.
- Turn off the heat and add the mustard greens. Cover the pot until it is time to serve.
*note: you can adjust the taste of the broth by adding water to make it less sour, or more sinigang mix/sour components to make it more sour. Again, it is best to serve with plain, unsalted rice as it will absorb and neutralize the strength of the broth 🙂
Let me know if you tried this recipe!
For reference, here are some ingredients that may seem unfamiliar to you:
Sinigang Mix (images taken from main websites):
Thai chili/ Siling Haba/long Chili (image from wikipedia):